Monday, April 11, 2016

Roasted Cauliflower with Garlic and Herbs

A Head of Roasted Cauliflower

Cauliflower is a vegetable I don't make very often. That's because I am very picky about the quality of any head of cauliflower I buy. I want my cauliflower to be pristine white, with no hint of dark spots anywhere on the head. It's not very often I find heads fresh enough for me to buy. This week I did find a beautiful little head. It weighed just over a pound. It was so pretty that the cashier at the grocery store commented on it. We began talking about roasting cauliflower. That conversation spurred me to think of how I might roast my beautiful cauliflower.

A Perfect Head of Cauliflower

This roasted cauliflower with garlic and herbs recipe is the result. It is delicious. I ate about a third of the head and wanted to eat more. Roasted cauliflower with garlic and herbs is easy to make and uses a few common ingredients. The most important ingredient is a gorgeous head of cauliflower.

Directions
Preheat the oven to 375 degrees F. Prepare the cauliflower by removing the leaves from the base and carefully cutting out the core. Set aside. Heat the oil in a small pan over medium heat, until hot. Add the garlic and cook for about one minute, until the garlic aroma is released. Remove the pan from the heat and stir in the dried herbs. Set aside to cool.

Place the head of cauliflower into a heavy Dutch oven with a lid. When the oil mixture is cool enough for you to handle, pour it over the head of cauliflower massaging it in with your hands. Make sure the mixture covers the entire head, including the underside. Season with salt and pepper.

Set the Dutch oven on the middle rack of your oven, uncovered. Roast for 30 minutes, until the cauliflower is beginning to brown. Cover the pan and continue roasting. After 20 minutes check to see if the cauliflower is done by inserting a knife. If the knife inserts easily the cauliflower is ready.

Place the head of cauliflower on your serving dish and pour any oil from the roasting pan over it. Let it sit for about five minutes before serving. You may either slice the head or pull the florets apart to serve.

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